This is the classic Italian almond macaroon. Crunchy and chewy Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and optionally flavored with Italian almond liqueur Amaretto.

Preheat oven to 150C/300F. Place parchment paper on baking trays lightly brushed with oil. Combine ground almond and sugar together in a bowl. Beat the egg whites until firm and gradually fold into the almond mixture until combined. Add the amaretto liquor and fold in gently until you have a smooth paste.

Fill the pastry bag with the almond mixture. Pipe even mounds onto the parchment paper, spacing mounds 2 cm apart as they will expand during the baking process. Bake for 25 minutes in the preheated oven until golden. Remove from the oven and dust with confectioners’ sugar while still warm. Allow them to cool a bit and then remove from the tray.

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